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Zucchini provides a healthy touch to this delightfully rich and creamy sauce! Reduced amounts of cream and cheese also make this great recipe healthier.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
1 /2 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Lightly cook zucchini by tossing into pasta water just before draining.

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  • Heat butter and garlic in a saucepan over medium-low heat. Stir in cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley.

  • Toss sauce with cooked whole wheat fettuccine and zucchini strips.

Editor's Notes:

Add 2 tablespoons pasta cooking water if needed for moistness.

This recipe is a healthier version of Alfredo Sauce.

Nutrition Facts

251 calories; protein 9.2g; carbohydrates 4g; fat 22.6g; cholesterol 73.6mg; sodium 365.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2013
I made the sauce exactly but doubled it... with the only change being that I added 1 teaspoon onion powder and I used minced garlic. I used the sauce with chicken & broccoli calzones. Turned out delish. Thank you for sharing. Read More
(5)

Most helpful critical review

Rating: 3 stars
10/02/2013
This did not make much sauce at all. I was trying to make an Alfredo sauce with pasta and I ended up more than doubling the heavy cream to cover my noodles. Also, if you follow the recipe exactly the consistency is that of queso, not a sauce. It seems like it would be well suited for serving with plain vegetables though. Read More
(5)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2013
I made the sauce exactly but doubled it... with the only change being that I added 1 teaspoon onion powder and I used minced garlic. I used the sauce with chicken & broccoli calzones. Turned out delish. Thank you for sharing. Read More
(5)
Rating: 3 stars
10/01/2013
This did not make much sauce at all. I was trying to make an Alfredo sauce with pasta and I ended up more than doubling the heavy cream to cover my noodles. Also, if you follow the recipe exactly the consistency is that of queso, not a sauce. It seems like it would be well suited for serving with plain vegetables though. Read More
(5)
Rating: 5 stars
04/30/2020
I followed the recipe and added walnuts, about a cup chopped, because I like Walnuts. I did not have big enough cupcake tins so I poured it into a 5” x9” loaf pan. Baked at 325 for 1 hr 15 minutes. Will definitely make next time I have over ripe bananas. Read More
(2)
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Rating: 5 stars
04/24/2019
Great flavor. Used half n half. Also great base recipe to add things to as suggested by others. Only had grated fresh parmesan but very little graininess. Read More
Rating: 4 stars
08/30/2014
Really met my expectations for a quick and easy Alfredo sauce. I made three servings without changing the recipe so if you really want it for four servings I'd use more cream and Parmesan. I used 3/4 cup of spinach instead of zucchini and it was very good! Read More
Rating: 5 stars
10/27/2016
This was so popular with my family! I liked it too. Having read the reviews I doubled the sauce. Mine did curdle but I had several things going for the meal& it was my fault. Still I got raves. I rarely make pasta dishes& even rarer still Alfredo sauce. Glad to have a healthier version. I had a can of evaporated milk open so I did use that instead of cream. Had this with voodoo pasta & steamed broccoli. Delicious! My daughter says' it's a definite keeper.' Read More
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